1. In a Large stock pot...Heat 1 Qt of Chicken Stock to a gentle simmer. Keep covered so stock doesn’t reduce.

2. In a Large sauté pan...Heat 2 Tsp. of olive oil over medium heat. Sauté the chicken breast on both sides.

3. Place chicken breast in simmering stock to poach for 20 minutes. Then remove the chicken and place on a cutting board to cool. Chop the chicken into bite size pieces. Make sure to put the lid back on the stock.

4. Return heat on Large sauté pan...Add onion, celery and carrot. Season mixture with freshly ground pepper (3-5 good grinds). Sauté for about 5 minutes then add in 1 TBSP of Multigrain NanaCakes at a time. (6 TBSP total)

Stir constantly and scrap bottom of pan. Make sure not to burn mixture.

5. Add 1 cup of Wheat beer to the vegetable mixture. Then add a ladle of chicken stock. Stir and then add all of vegetable mixture and chicken back to Large stock pot.

6. Increase heat and bring entire pot back to a gentle simmer.

7. Make the dumpling batter. Gently mix with a wooden spoon just until the dough is mixed but don't over mix or your dumplings will be too dense.

Multigrain Dumplings

2 Cups NanaCakes Multi-Grain Mix

3/4 Cup Water

1/4 Cup coarsely chopped Italian Parsley

2 Tbsp. Melted Butter

8. Use a spoon and scoop inch size clumps/ balls of dough onto the surface of the stew. The dumplings will increase in size while they cook. Once all the dumplings are in the pot, cover and simmer. Try not to peek while dumplings are cooking so they get fully cooked. Let dumplings simmer for 15 minutes.